Vichyssoise à la Pie
This pie has a leek.
The other night we watched Cloudy With a Chance of Meatballs 2, and we all thought the movie was a hoot!
For me, the funniest thing was that the movie was stuffed from beginning to end with puns. Since the movie is about food coming to life, most of the puns were food-based.
“This is bananas!”
“Let us [lettuce] help.”
And my favorite: “There’s a leek in the boat!” (The movie cuts to an actual leek walking around in the boat.) There were many, many leek puns.
After that I had leeks in my brain… and I remembered the delicious, creamy soup called Vichyssoise, made with abundant leeks and potatoes. I thought the combination would work nicely in a pie shell. It would be a leeky pie, but in a good way.
Vichyssoise is traditionally puréed, but in this pie I left the leeks and potatoes chunky. I added a white sauce made with chicken stock and half & half to make the filling thick and creamy.
Vichyssoise à la Pie
- Buttery Pastry Dough (Click for recipe)
- 3 leeks
- 2 large Russet potatoes
- 6 TB butter, divided
- 1/4 c. all-purpose flour, unbleached
- 1 tsp. salt
- 1 tsp. black pepper
- 1 c. chicken stock
- 1 c. half and half
- 1 egg
- 1 TB water
- Maldon sea salt flakes
- Chives for garnish
- Unwrap one refrigerated dough disk onto a lightly floured surface and roll out to about 1/4″ thickness. The dough should be roughly 13″ in diameter.
- Lightly fold the dough over in half and then in half again. Place in the 9″ pie plate with the point of the triangle in the center and unfold to fit the pie plate. Gently fit the dough into the pie dish with overhang all around. Trim the overhang to about 1-1/2″. Lay a sheet of plastic wrap over the dough and put the dish into the fridge.
- Trim the root ends of the leeks and trim off most of the dark green leaves at the top. Slice the leeks in half lengthwise, then slice them crosswise into small pieces.
- Place the sliced leeks into a colander set in a large bowl and fill with cold water. Swish the leeks around in the water to wash them, then drain. Repeat this step again, draining very well to remove as much moisture as possible.
- In a large skillet, melt the 2 TB of butter over medium heat. Add in the leeks and sauté for 5 minutes until softened. Remove from heat.
- Wash and peel the potatoes. Cut the potatoes into 1-1/2″ cubes and place into a pan of cold water (water should just cover the cut potatoes.) Bring to a boil and cook for about 5 minutes. Drain and set aside.
- Preheat oven to 425 degrees F. In a saucepan, melt the 4 TB of butter over medium heat. Just as the butter begins to simmer stir in the 1/4 c. of flour, salt and pepper. Stir continuously for about 1 minute. Add in the chicken stock and half & half. Bring to a boil over medium heat, stirring constantly. Boil for about 1 minute to thicken the sauce.
- Pour the sauce into the large skillet with the leeks. Add the cooked potatoes. Stir to combine the ingredients.
- Remove the pie shell from the fridge. Pour the leek and potato mixture into the pie shell. Take the other dough disk from the fridge and roll out on a lightly floured surface to about 13″ in diameter. Carefully lay the dough over the top of the pie dish. Trim the edges to be just slightly larger than the bottom overhang. Roll both the lower and upper crust edges under, all around the pie to make a thick edge. Crimp the edge all around. Cut a few slits in the top crust for venting.
- Beat together the egg and 1/4 c. water. Brush it over the top crust using a pastry brush. Sprinkle the flaked salt over the top.
- Bake for 25-30 minutes until the crust has browned and filling is bubbling. Remove from oven and let rest for 10 minutes before slicing. Garnish the slices with chopped chives.
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